Characterisation of aldehydic acids in used and unused frying oils

Journal of Chromatography A

Volumn 776, Issue 2, 1997, Pages 245-254

  Kamal Eldin, Afaf ^a   Marquez Ruiz, Gloria ^b   Dobarganes, Carmen ^b   Appelqvist, Lars Åke ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aldehydes; Fatty acids; Food analysis; Frying; Lipids; Oils

Indexed keywords

OIL; OXOACID; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; COLUMN CHROMATOGRAPHY; FAT INTAKE; FOOD ANALYSIS; FOOD PROCESSING; FRACTIONATION; GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; LIPID ANALYSIS; LIPID OXIDATION; MASS SPECTROMETRY; PRIORITY JOURNAL; TECHNIQUE;

EID: 0030757474     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(97)00355-5     Document Type: Article

References (40)

1. G. Valera, A.K. Bender, I.D. Morton, Frying of Food: Principles, Changes, New Approaches, Ellis Horwood, Chichester, 1988.
2. S.S. Chang, R.J. Peterson, C.T. Ho, J. Am. Oil Chem. Soc. 55 (1978) 718.
3. C.W. Fritch, J. Am. Oil. Chem. Soc. 58 (1981) 272.
4. H.W. Gardner, in: J.W. Finley, D.E. Schwass (Eds.), Xenobiotics in Foods and Feeds, (ACS Symposium Series, No. 234), American Chemical Society, Washington, DC, 1983, pp. 63-84.
5. E.N. Frankel, in: D.B. Min, T.H. Smouse (Eds.), Flavor Chemistry of Fats and Oils, AOCS Press, 1985, pp. 1-37.
6. W. Grosch, in: I.D. Morton, A.J. McLeod (Eds.), Food Flavours. Part 1, Introduction, Elsevier, Amsterdam, 1982, pp. 325-398.
7. W. Grosch, in: H.W.-S. Chan (Ed.), Autoxidation of Unsaturated Lipids, Academic Press, London, 1987, pp. 95-140.
8. A. Kuksis, INFORM 1 (1990) 1055.
9. A. Kamal-Eldin, L.Å. Appelqvist, Grasas y Aceites 47 (1996) in press.
10. L.M. Smith, A.J. Clifford, C.L. Hamblin, R.K. Creveling, J. Am. Oil. Chem. Soc. 69 (1986) 1017.
11. B.E. Chanin, VE. Valli, J.C. Alexander, Nutr. Res. 8 (1988) 921.
12. H. Esterbauer, H. Zollner, R.J. Schaur, in: C. Vigo-Pelfrey (Ed.), Membrane Lipid Oxidation, FL, Vol. 1, CRC Press, Boca Raton, FL, 1990, pp. 239-268.
13. H. Esterbauer, R.J. Schaur, H. Zollner, Free Rad. Biol. Med. 11 (1991) 81.
14. H.G. Maier, R.U. Hartman, Z. Lebensm.-Unters.-Forsch. 163 (1977) 251.
15. H.W. Gardner, J. Agric. Food Chem. 27 (1979) 220.
16. H.G. Maier, Z. Lebensm.-Unters.-Forsch. 151 (1973) 384.
17. M. Oarada, T. Miazawa, T. Kaneda, Lipids 21 (1986) 150.
18. M. Oarada, T. Miazawa, K. Fujimoto, E. Ito, K. Terao, T. Kaneda, Agric. Biol. Chem. 52 (1988) 2101.
19. K. Kanazawa, E. Kanazawa, M. Natake, Lipids 20 (1985) 412.
20. S. Minamoto, K. Kanazawa, H. Ashida, G. Danno, M. Natake, Agric. Biol. Chem. 49 (1985) 2747.
21. S. Minamoto, K. Kanazawa, H. Ashida, M. Natake, Biochim. Biophys. Acta 958 (1988) 199.
22. K. Kanazawa, H. Ashida, Arch. Biochem. Biophys 288 (1991) 71.
23. H. Kamido, A. Kuksis, L. Murai, J.J. Myher, Lipids 28 (1993) 331-336.
24. A. Kuksis, J.J. Myher, L. Marai, K. Geher, in: Proceedings of seventeenth Nordic Lipid Symposium, June 1993, Imatra, Finland, Lipidforum, Bergen, 1993, pp. 230-239.
25. J.R.K. Niemela, I. Wester, R.M. Lahtinen, Grasas y Aceites 47 (1996) 1.
26. H. Kamido, A. Kuksis, L. Murai, J.J. Myher, H. Pang, Lipids 27 (1992) 645.
27. C. Paquot, A. Hautfenne (Eds.), IUPAC Standard Methods for the Analysis of Oils, Fats and Derivatives, Blackwell, Oxford, 7th ed., 1987, pp. 216.
28. C. Paquot, A. Hautfenne (Eds.), IUPAC Standard Methods for the Analysis of Oils, Fats and Derivatives, Blackwell, Oxford, 7th ed., 1987, Method 2.401, p. 157.
29. L.D. Metcalfe, A.A. Schmilz, Anal. Chem. 33 (1961) 363.
30. G. Marquez-Ruiz, M.C. Perez-Camino, M.C. Dobarganes, J. Chromatogr. 514 (1990) 37.
31. K. Figge, Chem. Phys. Lipids 6 (1971) 164.
32. P. Ottaviani, J. Graille, P. Perfetti, M. Naudet, Chem. Phys. Lipids 24 (1979) 57.
33. C.N. Christopoulou, E.G. Perkins, J. Am. Oil Chem. Soc. 66 (1989) 1360.
34. G. Marquez-Ruiz, J.J. Rios, M. Tasioula-Margari, M.C. Dobarganes, in: Current Status and Future Trends, vol. 2, Proceedings of Euro Chem VIII, Vienna, 18-20 September, Austrian Chemical Society, Vienna, 1995, pp. 430-433.
35. A.C. Noble, W.W. Nawar, J. Agric. Food Chem. 19 (1971) 1039.
36. M. Wurzenberger, W. Grosch, Lipids 21 (1986) 261.
37. R. Tressl, D. Bahri, K.-H. Engel, in: R. Teranishi, H. Barrera-Benitez (Eds.), Quality of Selected Fuits and Vegetables of North America (ACS Symposium Series, No. 170), American Chemical Society, Washington, DC, 1981, pp. 213-232.
38. J.A. McCloskey, in: F.D. Gunstone (Ed.), Topics in Lipid Chemistry, vol. 1, Lagos Press, London, 1970, pp. 369-440.
39. F.W. McLafferty, Interpretation of Mass Spectra, University Science Books, Mill Valley, CA, 1980.
40. D. Firestone, R.F. Stier, M.M. Blumenthal, Food Technol. 45 (1991) 90.